1 Wash the carrots and wipe dry with a cloth.
2 Scrape using a vegetable peeler.
3 In a food processor or using a hand held grater, grate the carrots.
4 Squeeze out the water if any.
5 Lightly grease a thali.
6 In a heavy bottomed pan, add sugar and grated carrots.
7 Stir on medium heat until dry and sticky.
8 Add in the khoya along with crushed green cardamoms.
9 Cook, stirring for 5 minutes.
10 Evenly spread the mixture on the prepared thali.
11 Decorate with silver leaves and cut into burfi shapes.
12 Serve as desired.